Saturday, November 12, 2011

North Country Braised Chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try North Country Braised Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make North Country Braised Chicken. 

Homey, hearty and flavorful, this easy chicken stew recipe sings with apple cider, rutabaga and pears. Serve over whole-wheat egg noodles or spaetzle.

8 servings
Active Time: 30 minutes
Total Time: 45 minutes


4 boneless, skinless chicken breasts (8-9 ounces each), trimmed
1/4 cup all-purpose flour
3 teaspoons canola oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium onions, coarsely chopped
1 cup apple cider
1 large rutabaga, peeled and cut into 1/4-by-2-inch julienne (about 8 cups)
1 cup reduced-sodium chicken broth
4 firm ripe pears, such as Anjou, Bosc or Comice
1/4 cup lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried


Cut each chicken breast in half on the diagonal to make 8 roughly equal portions. Place flour on a plate and dredge the chicken to coat well on all sides, shaking off excess. (Reserve unused flour.)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half the chicken and cook until golden, about 3 minutes per side. Remove to a plate and season with 1/8 teaspoon each salt and pepper. Add 1 teaspoon oil to the pot and brown the remaining chicken. Remove to the plate and season with 1/8 teaspoon each salt and pepper. Set aside.

Reduce heat to medium-low. Heat the remaining 1 teaspoon oil and add onions. Stir until golden brown, about 5 minutes. Add the reserved flour and stir 1 minute more. Gradually add apple cider and stir until thickened, about 2 minutes. Add rutabaga and broth. Bring to a simmer. Reduce heat to low, cover and simmer until the rutabaga is tender, 15 to 20 minutes.

Meanwhile, peel pears and cut into 1/2-inch dice. Transfer to a bowl and stir in lemon juice and thyme. 

Add to the cooked rutabaga and season with the remaining 1/4 teaspoon each salt and pepper. Lay the reserved chicken on top and cover the pot. Cook until the chicken is no longer pink in the center and the pears are tender, 5 to 6 minutes more.

Per serving: 268 calories; 5 g fat ( 1 g sat , 2 g mono ); 63 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 26 g protein; 6 g fiber; 291 mg sodium; 701 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 1/2 fruit, 2 vegetable, 3 lean meat

From EatingWell:  November/December 2011 

More Chicken Recipes:        

Oven-Barbecued Asian Chicken 
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie 
Chicken Divan 
Arugula & Chicken Sausage Bread Pudding

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